GF Cornbread Skillet
Serves 2
35 mins prep
45 mins cook
80 mins total
Is there anything more beautiful than cornbread with drizzled honey?
0 servings
Directions… 1. Add the yellow cornmeal to a medium-sized bowl, then pour in the buttermilk 2. Place a tea towel over the bowl and allow it to sit in a warm spot for at least three hours 3. Once the buttermilk soaked cornmeal has sat for the allotted time, preheat the oven to 425 degrees 4. Grease a 9″ cast iron skillet with oil 5. In another bowl, combine the gluten-free flour, nutritional yeast, baking powder, salt, and baking soda 6. In a large bowl, use an electric mixer to combine the butter, honey, and maple syrup 7. Then, add the two eggs and beat until smooth 8. Slowly add the buttermilk soaked cornmeal, using a spatula to fold over until combined 9. Sift in the dry ingredients, mixing to combine 10. Finally, fold in the cheese and corn 11. Pour the batter into the prepared skillet 12. Place the sliced jalapeños on top of the cornbread batter 13. Bake for 20 minutes uncovered, then cover with foil and bake for another 20 minutes 14. Allow to cool for 15 minutes before serving 15. Serve warm with honey and enjoy!
